In a bowl, beat the eggs, cream, salt, basil and pepper until smooth. Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.Yield: 6-8 servings.

Originally published as Savory Tomato Pie in Casserole Cookbook
2001, p193